ADDITION/CORRECTION pubs.acs.org/JAFC
Correction to Acceleration of Precipitation Formation in Peach Juice Induced by High-Pressure Carbon Dioxide [Journal of Agricultural and Food Chemistry 2010, 58, 9605–9610 DOI: 10.1021/ jf101430j]]. Linyan Zhou, Yan Zhang, Xiaojing Leng, Xiaojun Liao,* and Xiaosong Hu Figures 2 and 3 as originally published are not correct. The correct figures are given below.
Figure 2. Protein and total phenols in the sera of peach juices treated by HPCD at 30 MPa and 55 °C for 30 s, 10 min, 40 min, and 60 min and heat at 90 °C for 1 min.
Figure 3. Protein and total phenols in the dry precipitations of peach juices treated by HPCD at 30 MPa and 55 °C for 30 s, 10 min, 40 min, and 60 min and heat at 90 °C for 1 min. DOI: 10.1021/jf2016557 Published on Web 05/16/2011
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dx.doi.org/10.1021/jf2016557 | J. Agric. Food Chem. 2011, 59, 6338–6338
